Westcountry Fowey Mussels, Seaweed and Smoked Bacon Broth

We have chosen this dish to highlight the incredible work of Westcountry Mussels who produce a truly sustainable supply of Fowey Mussels: Their farming site in St Austell Bay has become packed with fish where there were none before, acting as a natural sanctuary giving shelter to large shoals of fish of every description as well as dolphins and rare seabirds. All attracted by the abundance of food that the mussel farm attracts, this is a glimpse of the perfect eco system between nature and a commercial enterprise- more than just sustainable, actually enriching the environment.

Preparation

First check the mussels - Discard them if there are any wide open that do not close after being washed as they are dead and mussels need to be cooked from alive.

Cooking

Grill the bacon until fat is rendered and meat is just crispy and set aside, keeping the now liquid fat. When cool, chop coarsely. Place the diced shallots, carrot, celery, leek, crushed garlic and butter in a wide saucepan. Sweat down on a medium heat. Once these vegetables are soft, turn up the heat and add the mussels along with the cider, cooked bacon with fat and the seaweed salad. Place a tightly fitted lid on the pan to ensure the mussels steam- this will take around 3 - 4 minutes. Once all the mussels have opened, give the pan a good shake and steam for a further 1 minute. Remove them from the pan with a slotted spoon into your serving bowls. Place the liquid in the pan back on the heat, with the splash of cream if desired and bring to the boil. Reduce for 1 minute, then remove from the heat, taste the broth and season with the pepper and sea salt to taste. Now stir in the chopped parsley, pour the finished liquor over the mussels and serve with crusty bread or chips for dipping.

Josh Eggleton

Josh Eggleton is Chef Patron of the multi-award winning pub The Pony and Trap in Chew Magna. Recognised as one of the most exciting places to eat in the South West, The Pony & Trap was awarded a prestigious Michelin Star in 2011, an accolade which it still holds to this day. In 2014 Josh founded Salt and Malt, a fish cafe and tearoom on the banks of Chew Valley Lake. Now famed for its gluten free fish and chips, the takeaway alone can serve hundreds if not thousands of covers across a summer weekend. This success has led to a second Salt and Malt in Bristol opening in 2017, when the perfect spot became available in a pair of shipping containers overlooking the harbour side at CARG0 2. Always a lover of a Great British pub, Josh is also co-owner of the popular Bristol gastropub The Kensington Arms alongside Guy Newell, former MD of the Butcombe Brewery. A little over 6 months after taking it over; The Kenny, as it’s locally known, was named one of the best pubs in the country, after it was named in the Estrella Top 50 Gastropubs 2017. For three consecutive years Josh brought this passion for South West food to the masses with his appearances on the BBC’s Great British Menu.

My connection with seafood

Josh’s first job in cooking was at a his local fish and chip shop in Whitchurch when he was just 15. In 2014, Josh was asked if he was interested in taking over a tea room by Chew Valley, Lake which sparked the idea for his first fish and chip shop, a childhood dream of his. Using locally sourced, sustainable fish Josh’s monthly fresh fish counter offers fish from the sea to Malt and Salt within hours and allows Josh to showcase his seafood skills to the local masses.

Why sustainability is important to me

Sustainability has always been high on Josh’s agenda and in the last year he has reflected this passion for local produce with the development of The Pony and Trap’s kitchen garden. Growing herbs, fruits and vegetables Josh and the have shortened their supply chain to a few steps. Josh is currently exploring how to take this further, with more soft fruit, veg and herbs being planted and purchasing the neighbouring field with the plan of creating a microfarm. http://www.theponyandtrap.co.uk/